Microbrew-Infused Pulled Pork Sliders with Pickled Onions

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Slow-cooked pulled pork braised in a locally crafted microbrew, served on soft slider buns with tangy pickled onions for a perfect balance of flavors. This southern-inspired southern ready in about 500 minutes pairs pork shoulder, local microbrew beer, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

• 3 lbs pork shoulder
• 12 oz local microbrew beer
• 2 tbsp brown sugar
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp salt
• 1 tsp black pepper
• 1 cup apple cider vinegar
• 1/4 cup sugar
• 1 large thinly sliced red onion
• 12 pieces slider buns
• 1/4 cup yellow mustard
• 2 tbsp butter

Instructions

1. Step 1: In a small bowl, combine 2 tbsp brown sugar, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp salt, and 1 tsp black pepper. Rub this spice mix evenly over the entire surface of the 3 lbs pork shoulder.
2. Step 2: Place the pork shoulder in a slow cooker and pour 12 oz local microbrew beer over it. Cook on low for 8 hours until the pork is tender and easily shredded with a fork.
3. Step 3: While the pork cooks, prepare pickled onions by whisking together 1 cup apple cider vinegar and 1/4 cup sugar until sugar dissolves. Place 1 large thinly sliced red onion in a jar and pour the vinegar mixture over it. Let sit at room temperature for at least 1 hour.
4. Step 4: When pork is done, transfer to a large bowl and shred with two forks, mixing in the cooking juices to keep it moist.
5. Step 5: Lightly butter 12 slider buns with 2 tbsp butter and toast them in a skillet over medium heat until golden, about 2 minutes per side.
6. Step 6: Assemble sliders by layering a generous scoop of pulled pork on each bun bottom, topping with pickled onions and a drizzle of 1/4 cup yellow mustard. Cover with bun tops and serve warm.